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Greek Egg and Lemon Soup

Western.Chefs's picture
Ingredients
  Chicken stock 2 Pint (Generously 1 Liter)
  Long grain rice 2 Ounce (50 Grams)
  Salt To Taste
  Pepper To Taste, freshly milled
  Eggs 2
  Lemon 1⁄2 Small, juice extracted
Directions

MAKING
1. In a saucepan, bring the chicken stock to a boil.
2. Add rice and re-boil.
3. Reduce the heat to medium-low and simmer for about 10 minutes until the rice is cooked.
4. Season with salt and pepper.
5. In a cup, beat eggs and lemon juice together.
6. Spoon a little hot broth and add to the egg; mix well.
7. Stir in the egg mixture into the stock and rice.
8. Stir continuously and heat the soup over a low heat; do not boil.

SERVING
9. Serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Egg
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
8

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 87 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.2%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 56.5 mg18.8%

Sodium 238.8 mg9.9%

Total Carbohydrates 10 g3.4%

Dietary Fiber 0.1 g0.39%

Sugars 2 g

Protein 5 g10.2%

Vitamin A 1.3% Vitamin C 3%

Calcium 1.2% Iron 3.1%

*Based on a 2000 Calorie diet

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Greek Egg And Lemon Soup Recipe